California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing

Ingredients

  • Salt and pepper, to taste
  • 1 teaspoon dry tarragon
  • 2 tablespoons light brown sugar
  • 2 tablespoons Dijon mustard
  • Olive oil, for sauteing
  • Salt and pepper, to taste
  • 2 tablespoons honey
  • + 16 more ingredients
    • ¾ cup olive oil
    • ½ cup red wine vinegar
    • Flower petal confetti (optional garnish)
    • 2 tablespoons olive oil
    • 3 tablespoons Champagne vinegar
    • 1 cup machj lettuce (or other seasonal ?soft? lettuce)
    • ¼ cup Maui onion, julienned
    • 1 cup Japanese cucumber, peeled and julienned
    • 2 tablespoons mayonnaise
    • 1 teaspoon Worcestershire sauce
    • 2 teaspoons Dijon mustard
    • 1 tablespoon parsley, coarsely chopped
    • 1 tablespoon Maui onion, finely diced
    • 1 whole egg, slightly beaten
    • 6 ounces Dungeness crab meat
    • 2 ounces sourdough bread crumbs

1. Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes...

View full recipe at SpringPad

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